Sjokolade Eclairs


Chocolate-Eclairs-pkshine

Chocolate-Eclairs-pkshine

Sjokolade Eclairs

Amanda Burger

2 koppies water 200g botter 2koppies koekmeel 1/2 t sout 6 ekstra groot eiers Stel oond op 180 grade C. Verhit water en botter in ‘n groterige kastrol en sodra dit kook, gooi al die meel op een slag by en roer tot ‘n bol in die middel van die kastrol vorm. Haal van hitte af en laat effens afkoel. Gooi in ‘n elektriese menger en voeg eiers 1 op ‘n slag by terwyl jy redelik vinnig klits. Die deeg is aanvanklik baie glad, maar die eier klits gou in. Voeg al die die eiers so by asook die sout. Jy behoort nou ‘n blink deeg te kry wat sy vorm goed behou. Smeer ‘n bakplaat en sprinkel water oor die pan. (nie baie nie!) Nou kan jy die deeg met ‘n teelepel in hopies skep of in ‘n sjefsak met ‘n sterbuis sit en lang vormpies uitdruk. Bak omtrent 25 minute tot goudbruin en gaar.

Druk met ‘n skerp messie ‘n gaatjie tot in die holtetjie en sit terug in die oond (afgeskakel) vir omtrent 5 minute om effens uit te droog.

 

 

EASY ECLAIRS

PASTRY
½ cup butter
1 cup water
1 cup all-purpose flour
¼ tsp salt
4 large eggs
CUSTARD FILLING
1 package instant vanilla pudding mix
2 cups milk
1 cup heavy cream
¼ cup icing sugar
1 tsp vanilla extract
¼ tsp salt
CHOCOLATE ICING
⅓ cup semisweet chocolate chips
2 Tbsp butter
1 cup icing sugar
1 tsp vanilla extract
3 Tbsp hot water
Instructions
Preheat oven to 450 degrees F. Lightly grease a large cookie sheet and set aside.
In medium saucepan, combine ½ cup butter and water. Bring to a boil, stirring to melt butter.
Reduce heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough.
Remove from heat and add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly, especially with the first one, to prevent it from cooking into scrambled eggs on the bottom of your warm pan 🙂
With a spoon or pastry bag fitted with a large tip, spread/pipe the thick dough onto prepared cookie sheet into 10 strips approximately 1½ x 4″ each.
Bake for 15 minutes, then reduce heat to 325 degrees F and bake another 20 minutes, until puffed and golden and hollow sounding when lightly tapped on the bottom. When removed from oven, IMMEDIATELY pierce the ends almost through to the other side to let steam escape and prevent any sogginess in the middle. This hole is also where you will be piping your filling into. Let cool completely before filling and icing (this will only take about half an hour).

For CUSTARD FILLING: combine pudding and milk in a bowl and mix according to package directions. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Beat in ¼ cup icing sugar, 1 tsp vanilla, and ¼ tsp salt. Fold whipped cream into pudding.
Scoop mixture into pastry bag fitted with a smallish tip (I enlarged my steam holes a bit to make my tip fit, so do whatever works) and pipe mixture into centers of eclairs until full. This is a bit of a messy business, but worth it for ease of eating and pretty appearance. You could certainly also just slice the eclairs in half horizontally, fill the bottoms with cream, and replace the tops. Either way, you will probably have some custard leftover.
For ICING: Melt the chocolate and 2 Tbsp butter over low heat in a saucepan (or in the microwave, stirring after 30 seconds and giving additional 10 second increments as needed until fully melted). Stir in 1 cup icing sugar and 1 tsp vanilla. Stir in hot water, 1 Tbsp at a time, until icing is smooth and reaches desired consistency. Drizzle, pipe or spread over filled eclairs.
Store in the fridge.
ECLAIRS

Deur Herman Lensing, SARIE September 2010
(Maak 8 -12 éclairs)
100 g botter
50 ml water
140 g (250 ml) meel
5 ml sout
4 eiers
250 ml room
1 vanieljepeul of 5 ml vanieljegeursel
30 ml versiersuiker, gesif 100 g donkersjokolade, gesmelt en effens afgekoel versiersuiker om oor te sif
bessies van jou keuse

Verhit oond tot 180 ˚C. Bring botter en water tot kookpunt in ‘n mediumgroot pot met ‘n deksel op. Sif meel en sout saam op ‘n stukkie bakpapier. Sodra water kook en botter gesmelt is, verwyder deksel en gooi meel met behulp van papier op een slag in. Verlaag hitte en roer met ‘n houtlepel totdat mengsel in een bal saamkom. Die mengsel moenie meer aan die kant vassit nie. Plaas in ‘n mengbak en laat koel af tot kamertemperatuur. Breek eiers een vir een by en meng goed ná elke byvoeging. Skep mengsel in ‘n versiersak met ‘n tuit van 1,5 cm in deursnee. Trek 10 cm-lyne met ‘n potlood op bakpapier, sowat 4 cm uitmekaar, en plaas lyne na onder op ‘n bakplaat. Spuit met kleefwerende sproei. Gebruik potloodlyne as riglyn en spuit lang worse met beslag. Bak vir 25 – 30 minute of tot goudbruin en bros. Laat koel af. Klits room tot sagte punte vorm. Meng versiersuiker en vanieljesaadjies by. Skep geklitste room in ‘n versiersak. Sny koue éclairs in die helfte en vul met vanieljeroom. Skep gesmelte sjokolade bo-op, laat stol en sif versiersuiker oor. Sit voor saam met bessies van jou keuse.

 

ECLAIRS
Choudeeg:
1 koppie kookwater
125 ml botter (1/2k)
1 koppie koekmeel
4 eiers
Metode:
Voorverhit die oond tot 190°C.
Kook die water in ‘n middelslag kastrol
Voeg botter by en roer tot gesmelt
Voeg koekmeel alles gelyk by en roer vinnig met houtlepel tot die mengsel loskom van die kante en ‘n bal vorm in die middel van die kastrol.
Haal kastrol van stoof af en voeg eiers een-een by. Klop goed met die houtlepel na elke byvoeging. Die mengsel moet styf wees.
Vorm degklontjies met twee teelepels op ‘n gesmeerde bakplaat. Vir middelslag poffertjies moet die klontjies so groot soos okkerneute wees. Indien verkies kan poffertjies ook met ‘n versiersak en spuitkop gevorm word.
Bak 20 – 25 minute lank, verminder die temperatuur tot 160°C en bak not 20 minute.
Laat op draadrak afkoel en sny een kant van poffertjie oop sodat stoom kan ontsnap.
Vul met geklitste room of dik vlavulsel, gegeur soos verkies.Moet dit nie in digter houer bêre nie. Eet so vars as moontlik

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